Technological characteristics of watermelon juice beverage p
Time：2021-04-07 15:05 Browse：277
Technological characteristics of watermelon juice production line:
1. Heat to solidify protein in protoplast, change cell semi permeability and soften pulp. Pectin is hydrolyzed to reduce the viscosity of fruit juice and increase the yield of fruit juice. The treatment conditions were 60 ≤, 70 ℃ / 15 ~ 30 min.
2. The special requirements in the production of cloudy watermelon juice are mainly used for glass bottle packaging products, but less used in tinned cans. Frozen watermelon juice and concentrated watermelon juice do not need homogenization.
3. Watermelon juice contains a lot of oxygen, which will destroy the VC in watermelon juice. The reaction of oxygen with various components in watermelon juice will make the aroma and color of watermelon juice worse, leading to the corrosion of tin can inner wall. It is more obvious when heated. Vacuum degassing method and nitrogen exchange method are commonly used degassing methods at present.
4. The selection principle of sterilization technology: not only to kill microorganisms, but also to minimize the impact on product quality. The common method is short-term high temperature (93 ± 2 ℃ / 15 ≤, 30 °).
5. Filling after sterilization: high temperature filling (hot filling) and low temperature filling (cold filling). Fruit drinks, except for cartons, are almost all hot filled (due to sufficient filling, the volume of watermelon juice is reduced after cooling, and a certain degree of vacuum is formed in the container). The temperature is 70 ℃.
